Shakshouka

Shakshouka is a delectable dish featuring eggs poached in a rich, tomato-based sauce. The sauce typically includes olive oil, bell peppers, onions, garlic, and a medley of spices such as cumin, paprika, cayenne pepper, and nutmeg. This flavorful Mediterranean dish has been savored by various cultures for centuries.

The origins of shakshouka can be traced back to tomato-based stews that were popular in the Middle East and the former Ottoman Empire. Over time, different versions of the dish emerged, some vegetarian and others spicier. It is believed that shakshouka spread from Ottoman Turkey to Spain and throughout the Middle East, with some debate over whether it originally came from Morocco or Yemen.

In Israel, shakshouka was introduced by Tunisian Jews and has since become a staple of local cuisine. Traditionally, it's cooked in a cast iron skillet or a tajine. Numerous variations of shakshouka exist, with some recipes incorporating minced lamb, yogurt, fresh herbs, or cheeses like feta. In Israel, it's often served with poached or scrambled eggs and can be enjoyed for both breakfast and dinner.